Vegan Ratatouille Bake Recipe

About this recipe

A hearty and flavorful vegan vegetable stew featuring eggplant, zucchini, and summer squash, baked to perfection with aromatic herbs. Perfect for a satisfying dinner.

Ingredients

• - Oregano 100g
• 50G Picard Chopped Flat Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - CHATCHAWAN Fresh Thai Round Eggplant
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• - Tata Salt
• - Silver Spoon Granulated Sugar

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large Dutch oven or oven-safe saucepan, heat 1/2 cup peanut oil over medium heat.
3. 3. Add 2 diced onions, 3 minced garlic cloves, and 2 chopped green peppers. Sauté for about 5 minutes until softened and fragrant.
4. 4. Stir in 1 lb diced zucchini, 1 lb diced summer squash, 1 lb diced eggplant, and 4 chopped tomatoes.
5. 5. Season the mixture with 1 tbsp salt, 1/4 tsp pepper, 1 tsp oregano, and 1 tsp sugar. Mix well to combine.
6. 6. Cover the pot and transfer it to the preheated oven. Bake for 35 to 45 minutes, stirring halfway through, until the vegetables are tender and the flavors meld together.
7. 7. Remove from the oven and sprinkle with 3 tbsp chopped fresh parsley before serving.
8. 8. Serve hot or cold as desired. Enjoy your vegan ratatouille!